Elizabeth Arnott

Raw Beet(root) Ginger and Carrot Salad

In England we say Beetroot, and in the US it is called
Beet. But it is the same delicious,
superfood, that can lower blood pressure, slow the progression of dementia,
lower glucose levels and prevents the oxidative changes in patients with
diabetes. The high fibre content
promotes a healthy digestive tract, and the choline helps reduce chronic
inflammation (which is the fundamental cause of most illnesses). It is a rich source of folate and
manganese, and contains thiamine, riboflavin, vitamin B-6, pantothenic acid,
choline, betaine, magnesium, phosphorus, potassium, zinc, copper and
selenium. A powerhouse of
ingredients that promotes good health.

I recently discovered that you can eat raw beetroot, and as it
has incredible health properties, I decided to try it out with carrot, spiced
up with a little fresh ginger, served on a bed of raw spinach. The result is a stunning combination of
colours, and flavours, and it is so filling that you feel completely satisfied
for hours. (Don't worry if your urine goes pink - that is just the colour from
the beetroot!)

As always, it is preferable to choose organic ingredients.

Serves 2Time: 5 minutes
if you have a food processor, and maybe 15 - 20 minutes if you grate by hand.Ingredients:8 oz small beetroots, peeled8 oz carrots, peeled1/2 small onion, finely chopped1 tbspn peeled grated gingerbaby spinachVinaigrette:2 tbspns olive oil1 tbspn lime juicesalt and pepperGarnish:sprigs of cilantroMethod:1. Grate the beetroot and carrot, add the chopped onion2. Whisk the vinaigrette ingredients, and mix in the grated
ginger. Pour over the beetroot and
carrots, and mix together3. Serve over a bed of baby spinach, and garnish with
cilantro sprigs

Comments:
4

Julie HooverJan 23

Sounds fantastic. I can´t wait to make it.

Julie HooverJan 23

Sounds fantastic. I can´t wait to make it.

Nancy WaltersJan 23

I will make this for sure. Thanks!

Tom FolinoJan 29

Made this last night and it's fantastic..........here in NYC the lime
and cilantro brought a welcome taste of Merida. Thank you for sharing, Elizabeth!